Meat Loaf with Herbs

Meat Loaf with Herbs Recipe
1 slice bread, crumbled
¼ cup (50 mL) low-fat milk
1 onion, minced
1 stalk celery (with leaves), minced
¼ cup (50 mL) chopped fresh parsley
¼ cup (50 mL) minced sweet green or red pepper
1 tsp (5 mL) dried thyme leaves (or 1 tbsp/15 mL fresh)
1 tbsp (15 mL) chopped fresh rosemary or oregano
1 clove garlic, minced
1 egg, lightly beaten
¼ cup (50 mL) ketchup
1 ½ tsp (7 mL) Worcestershire sauce
¼ tsp (1 mL) or less salt and pepper
1 lb (0.45 kg) Top Grass lean ground beef
  1. Combine bread crumbs and milk in large bowl. Stir in onion, celery, parsley, green pepper, thyme, rosemary, garlic, egg, ketchup, Worcerstershire, salt and pepper; mix well.
  2. Add beef; mix lightly. Transfer to 9 x 5-inch (2 L) loaf pan.
  3. Insert meat thermometer into centre of loaf, avoiding touching bottom of the pan. Bake in 350°F (180°C) oven for 1 hour or until meat thermometer reads 160°F (71°C); drain off fat. Let stand for 10 minutes; cut into thick slices.

Excerpted from: Lighthearted at Home. Copyright (c) 2010 by Anne Lindsay & Associates Ltd. Excerpted with permission of the publisher John Wiley & Sons Canada, Ltd.

Make Ahead Tip: Cover and refrigerate uncooked meat loaf for up to 3 hours in advance.